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Roast red mullet with tarragon & pancetta
- 4 x 350g red mullet , scaled and gutted or 8 x 100g/4oz red mullet fillets
- small bunch tarragon , leaves roughly chopped
- 3 tbsp olive oil
- 1 garlic clove , crushed
- 100g diced pancetta or smoked bacon
- 1 red onion , thinly sliced
- 2 tbsp balsamic vinegar
DirectionsView on BBC Good Food
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